Oysters with Gin Martini

Intertidal beach-cultivated Pacific oyster from Hood Canal in Washington's Puget Sound. Deep-cupped with full meats, crisp brininess, and a distinctive sweet melon finish with mild mineral notes.

A cocktail-size Damariscotta River oyster from Mook Sea Farm in Maine. Strong salt up front, then a sweet cucumber finish, from floating cages the farm harvests year-round.

A powerful, full-strength oyster from Rhode Island's Narragansett Bay. Intensely briny and mineral-rich with a luxurious buttery, umami finish. Grown in oceanic conditions using rack and bag methods with tumbling.

The only European Flat oyster grown on the West Coast, cultivated by the Jones family on Lopez Island. Rare and coveted, with a pleasant metallic twang, sharp mineral notes, and the crisp-clean salinity of San Juan Island waters. Exceedingly limited supply.

Small Maine cocktail oyster from John's River Estuary. Bottom-grown and cage-floated with crisp Atlantic brininess, buttery texture, and a clean sweet finish with mineral notes.

A large Damariscotta River oyster from Mook Sea Farm in Maine. Full meats with a light texture, plenty of salt up front, and a sweet finish that distributors compare to watermelon.

A North Carolina oyster grown in floating gear near the mouth of the New River at Sneads Ferry. Savory and briny, which the farm compares to a dirty martini, with an earthy note and a smooth finish.